I know I’ve said in previous posts that I’ve started to “grow out” of chocolate (I was a total chocoholic when I was a kid), but when I get the craving, look out! The denser, richer and darker the chocolate, the better. These cupcakes fit the bill – in fact I can only eat one before I feel like hyperventilating (in a good way). Slather these 12 high-rising cupcakes in Creamy Cocoa Frosting, and indulge!
- 1 cup sugar
- 1.5 cups unbleached white flour
- 1 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup soy or almond milk
- 1 shot of espresso (I use about 1.5 tsp instant espresso powder with about 2 tbsp boiling water if I don’t have any freshly brewed espresso on hand)
- 1/3 cup applesauce (or 1 tsp egg replacer + 2 tbsp warm water)
- 1 tsp vanilla
Preheat your oven to 350 degrees C. Lightly oil or insert cupcake-liners into your muffin tin. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda and salt, then set aside. Combine the milk, espresso, applesauce and vanilla in a separate bowl. Add this to the dry mixture, stirring so that the two mixtures are combined. Pour the batter into the muffin tins and bake for 30-35 minutes. They’re done when a cake tester (a.k.a. toothpick) comes out clean. Let them rest for a minute then transfer to a cooling rack. Only frost them when they’re cool to the touch, otherwise you’ll get one limp lil’ cuppy-cake.